Merry Christmas!!

Merry Christmas!!

https://www.youtube.com/watch?v=hc17g0FcyCE&feature=youtu.be

http://www.fox2127.com/story/27650125/assembling-a-gingerbread-house

Gingerbread for Houses

http://www.fox2127.com/story/27598407/homemade-gingerbread-houses


Gingerbread for Houses

½ pound shortening
1 cup brown sugar
1 ¼ cups molasses
3 large eggs
8 to 9 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon salt
1 tablespoon allspice
2 tablespoon cinnamon
1 tablespoon ground cloves
2 tablespoon ground ginger

Cream shortening and sugar until smooth. Add molasses and eggs, a little at a time. Beat until smooth. Sift 3 cups of flour with the baking soda, salt and spices. Gradually beat into the sugar mixture. Add 5 to 6 cups more flour, beating until mixed thoroughly. Dough will be heavy and stiff.

Divide dough into four balls and wrap each ball in plastic wrap; chill at least 2 hours. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Roll out dough into large sheets 1/8 to 1/4 of an inch thick on a well floured surface. (Roll fronts and backs slightly thicker for added support, roofs thinner because extra weight will make it difficult for the roof sheets to stick.). Place templates over the dough and cut with a sharp knife. Use the templates dusted with flour to lift the pieces of cut dough and slide onto the parchment lined pans. Dock the dough with a fork, cut out windows and doors. Be sure to mirror the front and sides by flipping the templates for the opposite sides and fronts.

Bake pieces 12 to 15 minutes, until nicely browned. When cooled slightly, carefully remove baked pieces from sheet and place on rack to finish cooling.

Notes:
Make house templates out of construction paper.
Reserve all scraps and roll out if needed for more structures or decorations.

Royal Icing
6 cups sifted confectioners' sugar
1 teaspoon cream of tartar sifted in with the sugar
4 to 5 large egg whites

Beat sugar with egg whites until thick and smooth. Correct consistency with additional sugar (to thicken) or egg white (to thin).

Chicken with Peanut Sauce, Manchamanteles

http://www.fox2127.com/story/27536602/chicken-with-peanut-sauce

Chicken with Peanut Sauce, Manchamanteles

4 chicken breasts or thighs
1 Tablespoon vegetable oil
1 garlic clove, minced
1 teaspoon jalapeno pepper, minced
½ cup sweet potato, diced
½ cup tomatoes, diced or ground
¼ cup chicken broth
2 Tablespoons peanut butter, natural or fresh ground
½ cup fresh pineapple, diced
¾ cup coconut milk, unsweetened
salt and pepper to taste
freshly chopped cilantro

Season the chicken and grill until cooked through. Hold warm until ready to serve. In a sauce pan and the oil, garlic, and jalapeno pepper and saute for 30 seconds. Add the sweet potato and continue to saute for one minute. Add in the tomato, broth, peanut butter, and pineapple and cook while stirring for one minute. Add in the coconut milk, salt, and pepper and simmer for 5 minutes or until the sweet potatoes are tender. Serve with the fish and garnish with chopped cilantro.

Notes:
- This dish is roughly based on a Central American dish, Manchamanteles, "The Stew that Stains the Table Cloth."
- There are many variations to this dish. You can add plantains, bananas, apples, mango, cashews, almonds, pumpkin seeds, any other pepper, and spices like cinnamon and nutmeg.
- Traditionally served over rice.

Cauliflower and Mushroom au Gratin

http://www.fox2127.com/story/27427775/cauliflower-and-mushroom-au-gratin-and-bacon-cranberry-sauce


Cauliflower and Mushroom au Gratin
1 head cauliflower, cut into small pieces
1 cup sliced mushrooms
1 cup heavy whipping cream
½ cup Parmesan cheese
salt and pepper to taste

Blanch the cauliflower in boiling water or a steamer until almost tender, 1 to 2 minutes. Saute the mushrooms until tender. Mix the cauliflower and mushrooms with the cream, cheese, and seasonings. Pour into a casserole dish and bake until the sauce is thick, 45 minutes to 1 hour.

Bacon Cranberry Sauce
1 bag fresh cranberries
1 jar cherry preserves
1 orange, zest and juice
¼ cup vinegar
½ teaspoon ground cinnamon
pepper to taste
½ cup bacon cooked crispy and chopped
salt to taste

Bring the first 6 ingredients to a boil in a sauce pot. Reduce to a simmer and cook until it starts to thicken slightly. Stir in the cooked, chopped bacon and season with salt and needed.

Notes:
You may want to adjust the sauce with a little extra sugar or a little extra vinegar. It depends on the flavor you are trying to reach.
Serve with roasted turkey, pork, venison, or lamb.

Winter Salad with Cider Maple Vinaigrette

Winter Salad

¼ cup olive oil
salt and pepper as needed
1 pound beets and/or any other root or winter squash, peeled and cut into medium pieces.
¼ cup julienne red onions
¼ cup dried cranberries
¼ cup orange segments
¼ cup chopped walnuts or pecans, candied would also work nicely
4 cups baby spinach, baby kale, or spring mix
Cider Maple Vinaigrette as needed.

Toss the vegetables with oil, salt, and pepper and roast in a 350 degree oven until tender. You can pull the vegetables slightly undercooked if you wish to add a little extra crunch to the salad. This is a personal preference. Cool and hold until ready to serve. In a bowl, mix together the salad greens, onions, cranberries, oranges, and nuts. Dress with a desired amount of vinaigrette and toss well.

Cider Maple Vinaigrette
1 tablespoon Dijon mustard
¼ cup cider vinegar
salt and pepper to taste
½ cup vegetable oil or olive oil
¼ cup pure Vermont maple syrup

Mix together the mustard, vinegar, salt, and pepper. Slowly add in the oil, small amount at a time until it is fully incorporated. Stir in the maple syrup until desired flavor and sweetness has been reached. Adjust salt and pepper as needed. Pour into a shaker bottle. Shake up each time before dressing the salad. Feel free to add fresh chopped herbs like parsley, tarragon, or chives.

Notes:
This salad is customizable and you can add in or take away any ingredients you wish. Feel free to add crisp bacon, grilled chicken, or any other protein if you desire.

Chicken Pot Pie

This is low carb and gluten free also.

Chicken Pot Pie

Low Carb Pastry Crust

1 Cup Almond Flour

1 Cup Quinoa Flour plus extra as needed for rolling out.

1 Stick Unsalted Butter, extra cold, cut into small pieces

½ Cup Shred Parmesan Cheese

½ Teaspoon each, Salt and Pepper

1 Egg

In a food processor, pulse together the flours, butter, cheese, and seasonings. Add the egg and continue to pulse until a dough forms. Remove from the processor and divide into two pieces, wrap each in plastic, and refrigerate until firm. Roll out both pieces of dough, press the first piece into a pie tin or earthen wear dish.

2 Tablespoons Butter or Oil

1 Pound Chicken Thighs, Diced

Salt and Pepper to taste

1 Clove Garlic Clove, minced

½ Cup Parsnips, peeled and diced

½ Cup Carrots, peeled and diced

½ Cup Acorn or Butternut Squash, peeled and diced

1 Cup Mixed Mushrooms, sliced

¼ Cup Chicken Stock

½ Cup Heavy Whipping Cream

1 Teaspoon Fresh Thyme

Season chicken with salt and pepper and sauté in a skillet until brown. Add in the garlic and root vegetables, and mushrooms and continue to sauté. Add in chicken stock and cream, bring to a boil and reduce to a simmer. Add in the thyme and cook until the sauce begins to thicken slightly. Taste and adjust seasonings as needed.

Pour the filling into the dish lined with the crust. Lay the second top over the filled pie and seal. Bake at 350 degrees for 25 to 35 minutes until crust is golden brown. Let the pie cool slightly and serve.

Notes:

- The crust and dish is gluten free.

- If there is a nut allergy, you can use all quinoa flour in place of the almond flour.

- Utilize any combination of vegetables to flavor the pie.

- You can make individual servings if you wish.

Orange Mint Salmon...

This is my ultimate signature recipe!

4 salmon fillets, 6 ounces each
salt and pepper
2 tablespoons oil
orange zest from 1 large orange
1 teaspoon puree or minced fresh ginger
juice from 2 large oranges
2 tablespoons unsalted butter (optional)
4 to 8 leaves of fresh mint, chopped

Season salmon filets with salt and pepper. In a saute pan over medium high heat, sear the salmon until just cooked through and hold warm until ready to serve. Pour off excess oil and add the zest and ginger to the pan. Deglaze with the orange juice and reduce by half. Swirl in the butter and add season with the salt, pepper, and mint. Taste and adjust seasonings as needed. Spoon over warm fish and serve with a side of sauteed kale.

Notes:
- Try to avoid “Chum” or “Kita” salmon if possible. Try to find Atlantic, Scottish, King, or Alaskan if available. Fresh is better but there is nothing wrong with frozen fish particularly if it is out of season or it has to travel long distances to get to your market.
- The butter in the recipe is optional. Reduce the juice a little more.